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Cheese rheology and texture /

Cheese Rheology and Texture is the first reference to bring together the essential information on the rheological and textural properties of cheese and state-of-the-art measurement techniques. This comprehensive resource begins with an overview of cheesemaking technology and detailed descriptions of...

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Detalles Bibliográficos
Clasificación:	Libro Electrónico
Autor principal:	Gunasekaran, Sundaram, 1957-
Otros Autores:	Ak, M. Mehmet
Formato:	Electrónico eBook
Idioma:	Inglés
Publicado:	Boca Raton, FL : CRC Press, Ã2003.
Temas:	Cheese > Texture. Fromage > Texture. TECHNOLOGY & ENGINEERING > Agriculture > General.
Acceso en línea:	Texto completo

Tabla de Contenidos:

Cheesemaking
An Overview Cheese Types Cheesemaking References Fundamental Rheological Methods Definition of Rheology Basic Concepts Fundamental Methods Uniaxial Compression Shear Rheometry Extensional Rheometry References Uniaxial Testing of Cheese Uniaxial Compression Measurements Structure and Composition Effects Stress-relaxation Measurements Torsion Measurements Tension Measurements Creep Measurements Bending Measurements Vane Measurements Shear Measurements Lubricated Squeezing Flow Measurements References Fracture Properties of Cheese Fracture Mechanics Brittle Fracture Griffith Criterion Determination of KI Fracture Tests on Cheese Cutting, Slicing, and Shredding Cutting with Wire and Blade Eye/slit Formation and Growth References Linear Viscoelasticity of Cheese Mathematical Relations in Linear Viscoelasticity Types of SAOS Measurements Time-Temperature Superposition Application of SAOS in Cheese Rheology Linear Viscoelastic Region of Cheeses Mozzarella: Time-Temperature Superposition Example Cox-Merz Rule References Nonlinear Viscoelasticity of Cheese Pipkin Diagram Sliding Plate Rheometer Large Amplitude Oscillatory Shear Flow Spectral Analysis Discrete Fourier Transform Determining Material Properties Amplitude Spectrum Stress-Shear Rate Loops Effect of Wall Slip Constitutive Model for Cheese Relaxation Modulus Obtained from SAOS Relaxation Modulus Conforming to LAOS References Cheese Texture Texture Development in Cheese Cheese Manufacturing Factors that Affect Texture Measurement of Texture Uniaxial Tests for Cheese Texture Measurement Compression Test Torsion Test and Vane Rheometry Texture Map Dynamic Tests Empirical Tests Crumbliness References Measuring Cheese Melt and Flow Properties Meltability Empirical Tests Objective Tests Steady Shear Viscometry Capillary Rheometry Squeeze-Flow Rheometry UW Meltmeter Viscoelasticity Index for Cheese Meltability Dynamic Shear Rheometry Helical Viscometry Cheese Melt Profile Measurement UW Melt Profiler Determination of Melt Profile Parameters Graphical Method Modeling Melt Profile Constant Temperature Test Conduction Heating References Measuring Cheese Stretchability Empirical Methods Instrumented Methods Vertical Elongation Horizontal Elongation Compression Tests Helical Viscometry Fiber-spinning Technique The Weissenberg Effect References Factors Affecting Functional Properties of Cheese Properties of Milk Cheesemaking Procedures Addition of Starter Culture and Coagulants Cheese Composition Post-Manufacturing Processes Aging/Ripening References.

Cheese rheology and texture /

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